Ciência e Tecnologia de Alimentos
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Item Amêndoa de baru (Dipteryx alata Vog.): pesquisa exploratória e desenvolvimento de novos produtos(Universidade Federal de Viçosa, 2024-03-12) Batista, Laís Fernanda; Vidigal, Márcia Cristina Teixeira Ribeiro; http://lattes.cnpq.br/0873443774765689O mercado de alimentos à base de plantas segue em expansão, atraindo consumidores com diferentes hábitos culturais e motivacionais, principalmente quando se leva em consideração os aspectos relacionados à saúde e aos benefícios potenciais que os novos hábitos alimentares podem proporcionar. Dentre os alimentos desse setor, destacam-se as bebidas à base de plantas com composições próprias, contribuindo para uma dieta equilibrada e nutritiva. A biodiversidade do Brasil, rica em plantas pouco exploradas, pode fornecer ingredientes para desenvolvimento de novos produtos, como a amêndoa de baru, que vem sendo reconhecida por suas propriedades nutricionais, contribuindo para a saudabilidade e estimulando a segurança alimentar. Neste sentido, este estudo visa entender as demandas dos consumidores que podem direcionar o desenvolvimento de produtos que valorizem essas matérias-primas pouco conhecidas, usando metodologias sensoriais tais como grupo de foco e entrevistas individuais. O estudo foi dividido em 4 artigos no qual primeiramente, foi abordado sobre a exploração dos hábitos alimentares de diferentes grupos de consumidores e suas percepções sobre alimentos comfort foods feitos à base de plantas, como gelados comestíveis e hambúrgueres de castanha, tendo como principal diferencial a utilização do software Iramuteq para analisar os dados qualitativos. Em seguida, as percepções dos consumidores em relação às fontes vegetais nativas pouco usadas no Brasil para o desenvolvimento de alimentos à base de plantas, que podem contribuir para um sistema alimentar sustentável, foi objeto de estudo para avaliar as demandas em âmbito nacional. No terceiro artigo, bebidas à base de amêndoa baru adoçadas com sacarose ou alulose foram avaliadas, por 100 consumidores quanto à influência das informações sobre os ingredientes, benefícios à saúde descritos no rótulo frontal. Dessa forma, por meio dos resultados deste artigo, é possível elaborar estratégias de marketing mais eficazes e melhorias na formulação para promover maior aceitabilidade de produtos à base de plantas. Além disso, as bebidas foram caracterizadas quanto à composição, o pH, a análise instrumental da cor, as características microbiologia, propriedades reológicas e a avaliação da cinética de desestabilização, não havendo diferença significativa (p<0,05) entre elas. Já no quarto trabalho, foi elaborado o processo de obtenção e caracterização da farinha feita a partir da torta do baru, agregando valor a esse coproduto e propondo novas formas de aproveitar a matéria-prima integralmente. Palavras-chave: Grupo de foco; Análise sensorial; Novos produtos; Amêndoa de baru.Item Antimicrobial and antioxidant active packaging incorporated with hop (Humulus lupulus L.) extract: development, characterization and application in meat product(Universidade Federal de Viçosa, 2024-08-26) Arruda, Tarsila Rodrigues; Soares, Nilda de Fátima Ferreira; http://lattes.cnpq.br/4097472262633397The search for alternatives to fossil-based plastics has grown abruptly in recent years, leading to the investigation of biopolymers as possible substitutes and, in special, polylactic acid (PLA) has shown good prospects in many industrial areas. In parallel, active packaging using biopolymers has gained interest as an ally to the food sector, potentially decreasing food losses. In this sense, the present study aimed to develop and characterize active antimicrobial and antioxidant food packaging based on PLA and natural bioactives from hop (Humulus lupulus L.). To provide a better understanding of the natural bioactives and their technological aspects, including complexation with cyclodextrins, prospects in active packaging development boosted to elaborate a comprehensive review in Chapter Article 1. Chapter Article 2, a commercial β- acids-rich hop extract was directly incorporated in different concentrations (0.1-5% w/w) into PLA-based sheets. Mechanical and thermal findings indicated that possibly the different fractions of the extract logged into distinct sites in the polymeric matrix, with the potassium salts of β-acids located majorly inside the PLA sheets and the propylene glycol on the outer surface. Sheets added with 5% of hop β-acids significantly improved the inhibitory effects towards non-sporulated Gram-positive bacteria (Listeria monocytogenes and Staphylococcus aureus). The developed sheets were then tested concerning their biodegradability in soil, with Chapter Article 3 verifying the effects of the hop extract incorporation into the polymeric matrix. The results revealed that hop β-acids incorporation into the polymeric matrix did not reduce the degradation process but limited the bulk hydrolysis, probably due to the lower diffusion of water molecules among the polymer chains. Thus, in the active sheets, the degradation occurred mainly through surface erosion. The study conducted in Chapter Article 4, on the other hand, investigated the inclusion complexation of the commercial β-acids rich hop extract with two distinct cyclodextrins, β-cyclodextrin (βCD) and 2-hydroxypropyl-β- cyclodextrin (HPβCD) and the evaluation of the obtained inclusion complexes (IC). The inclusion complexation enhanced β-acids thermal and oxidative stability and both IC presented great application prospects. Despite the lower stability evidenced by βCD-based IC in comparison with the IC prepared with HPβCD, possibly due to a higher content of β-acids on the molecule’s outer face, it exhibited faster release into meat products simulant solution, along with a higher antibacterial activity. Finally, the study presented in Chapter Article 5 investigated the individual incorporation (20% w/w) of the IC previously studied into PLA films. IC-added films were evaluated concerning their performance (mechanical, thermal, and morphological features), along with their in vitro (antioxidant, antimicrobial, quorum quenching, and antibiofilm properties) and in situ (test with a bologna real food system) bioactivity. This work confirmed the potential of inclusion complexation with cyclodextrins as carriers for hop β-acids and application in active packaging development. In situ results corroborated with the in vitro findings and indicated a possible extension of the lag phase in the natural microbiota of bologna and for L. monocytogenes intentionally inoculated. Overall, the studies herein presented are a good asset for the biopolymeric active packaging development, also reinforcing the potentiality of hop β-acids’ application. Keywords: Sustainability; Biopolymers; Natural bioactives; Cyclodextrins; Quorum sensing; Biofilm; Food preservation.Item “Emocoffee”: um novo instrumento para avaliação da resposta emocional e afetiva do consumidor ao café(Universidade Federal de Viçosa, 2024-05-06) Costa, Ana Alice da Silva Xavier; Minim, Valéria Paula Rodrigues; http://lattes.cnpq.br/5440316284324336O papel das emoções dentro do Estudo do Consumidor vem sendo alvo de intensas discussões pela comunidade científica nos últimos anos. Os estudos vêm evidenciando que as emoções possuem grande impacto no comportamento e nas decisões de consumo, inclusive para os alimentos. Para o setor cafeeiro, esse cenário não é diferente. Pesquisas recentes demonstraram que o café é capaz de evocar diferentes emoções e por este motivo instrumentos capazes de avaliar as emoções associadas ao café vêm sendo desenvolvidos. No entanto, ainda são poucos os questionários disponíveis na literatura desenvolvidos especificamente para o café. Observa- se que nenhum deles foi construído considerando o público brasileiro, o qual possui uma relação diferenciada com esta matéria-prima, já que o Brasil se enquadra como o maior produtor e o segundo maior consumidor do mundo. Além disto, os questionários já disponíveis apresentam um grande número de termos, sem nenhum contexto, que poderão contribuir para ambiguidade de significados. Assim, objetivou-se propor um novo instrumento de avaliação de emoções associadas a café voltado para o consumidor brasileiro e que apresente um número reduzido de termos dentro de um contexto. Para isso, este trabalho foi dividido em três capítulos. No primeiro, apresentou-se a etapa de levantamento de termos para a construção do questionário, utilizando para isto técnica de entrevista associada à análise sensorial. O conteúdo das entrevistas foi avaliado por meio de técnicas de análise lexical com auxílio do software IRaMuTeQ. A combinação entre técnicas sensoriais e de análise léxica mostrou-se como um excelente instrumento para a captação da linguagem real dos consumidores na expressão de suas emoções relacionadas ao café. Assim, o instrumento desenvolvido pode ser utilizado na construção de um vocabulário específico para o público estudado. No segundo capítulo, os termos obtidos na etapa anterior foram estudados e refinados por um grupo de foco composto de consumidores de café. Além de refinar os termos, os consumidores também sugeriram que o questionário utilizado apresentasse frases completas ao invés de termos soltos e que fosse acompanhado de imagens, com o intuito de reduzir a ambiguidade dos termos. A partir das sugestões dos participantes do grupo de foco, o questionário foi construído e aplicado para a avaliação da resposta emocional e afetiva à diferentes amostras de café. O questionário construído foi denominado de EmoCoffee e foi efetivo na diferenciação das amostras tendo como base a aceitação e as emoções evocadas. O terceiro capítulo aborda a aplicação do EmoCoffee para a avaliação do efeito da embalagem sobre a resposta afetiva ao café. Este instrumento se adequou ao uso de uma escala de intensidade pois conseguiu captar mudanças no perfil emocional e de aceitação das amostras de café, quando este foi servido na presença de diferentes embalagens. Assim, o EmoCoffee é útil na avaliação do perfil emocional de diferentes tipos de bebida de café, avaliação de contexto de consumo bem como no estudo do impacto de diversos elementos associados ao café, como as informações contidas nas embalagens. Por ser uma escala específica, este novo instrumento contribui para que empresas, pesquisadores e entusiastas da área tenham acesso a informações mais claras e profundas sobre a experiência emocional do consumo desta bebida. Por ser uma escala curta, sua aplicação é fácil e prática, tornando-se mais vantajosa que outros instrumentos disponíveis na literatura. Palavras-chave: Emoções; Aceitação sensorial; Estudo do consumidor; Questionário.Item Functional potential of phenolic-rich sorghum toasted flours in cancer prevention and gut microbiota modulation(Universidade Federal de Viçosa, 2024-06-06) Paes, Laise Trindade; Barros, Frederico Augusto Ribeiro deSorghum, rich in dietary fibers and phenolic compounds, offers promising health benefits. The aim of this thesis was to investigate: 1) the bioactivity of sorghum phenolic-rich extracts against cancer cells and malaria-causing Plasmodium; 2) the potential protective effects of white and tannin toasted sorghum flours against early-stage dimethylhydrazine (DMH)-induced colon cancer in rats, and 3) the influence of these flours and their phenolic extracts on gut microbiota. In the in vitro study, using warm water and 70% ethanol/water as solvents to generate phenolic- rich extracts from sorghum toasted flours, 145 phenolic compounds were identified. White sorghum ethanolic extract (WSE) showed the lowest IC50 on EA.hy926 and A549 cancer cells, while tannin sorghum ethanolic extract (TSE) showed the lowest IC50 on HCT-8 cells. All extracts reduced the adhesion and invasion of HCT-8 cells, indicating antimetastatic potential. WSE also demonstrated toxicity to both chloroquine-resistant and sensitive strains of Plasmodium falciparum. In the in vivo study, 40 male rats were divided into 4 groups and subjected to various diets, including control (G1), tannin and white toasted sorghum flour diets with DMH colon induction (G2, G3, respectively), and DMH only (G4). Oxidative stress assessments indicated an enhanced activity of superoxide dismutase (SOD) and glutathione (GSH) in the liver of rats fed with tannin-rich sorghum flour, suggesting improved defense against oxidative stress induced by DMH. Moreover, aberrant crypt foci (ACF) assays demonstrated a lower incidence of ACF in rats supplemented with sorghum flours (G2: 51.75 ± 26.84, G3: 64.38 ±18 ACF ≤ 3 crypts), suggesting a preventive effect against carcinogenesis. Additionally, determination of short-chain fatty acids (SCFAs) revealed higher acetate levels observed in the group supplemented with white sorghum flour (G3: 36.12 ± 7.01 mM) compared to other groups, and higher propionate levels observed in the same group (G3: 10.51 ± 1.43 mM) compared to the negative control (G1). In vitro fecal fermentation of digested white (WSD) and tannin sorghum flours (TSD), as well as white (WSE) and tannin sorghum extract (TSE) with fructooligosaccharides (FOS) showed the highest acetate concentration in samples of white sorghum phenolic extracts (WSE) and tannin sorghum phenolic extracts (TSE) with FOS. Propionate levels were highest in WSE + FOS, followed by TSE + FOS, compared to FOS alone. WSD supplemented with its phenolic extract, WSE, showed increased acetate and propionate levels, unlike TSD + TSE, emphasizing the influence of phenolic compounds on modulation of SCFA. These findings highlight the promising role of toasted sorghum flours in fighting oxidative stress and cancer cells proliferation in vitro, in mitigating early-stage colon carcinogenesis, and modulating gut microbiota and SCFA, warranting further exploration of their preventive and therapeutic potentials. Keywords: Antioxidant activity; Colon carcinogenesis; Plasmodium falciparum; Phenolic composition; Gut microbiota modulation.Item Study of strategies to improve the bioavailability of anthocyanins(Universidade Federal de Viçosa, 2024-03-21) Nascimento, Amanda Lais Alves Almeida; Stringheta, Paulo César; http://lattes.cnpq.br/3541227840736187Anthocyanins are phenolic compounds present in many natural products and known for their health benefits. These benefits are directly related to their bioaccessibility, which is, the ability of those substances to reach the intestine after the digestive process, being absorbed and used by the organism. In this context, this thesis aims to investigate strategies to increase the bioaccessibility of anthocyanins for human consumption. The first article consists of a comprehensive review of technological tools and strategies to improve the stability, bioaccessibility and bioavailability of anthocyanins in food systems. Additionally, we highlight methodologies for evaluating their bioaccessibility and bioavailability, which vary between in vitro and in vivo approaches. We observed that in vitro methodologies are the most widely used due to their relative financial accessibility, lower complexity, and ability to provide rapid results. Among the most used strategies to increase the stability of anthocyanins during the digestion process, microencapsulation stands out. This technique proved to be effective in protecting against pH variations and enzymatic action, resulting in a general improvement in the in vitro bioaccessibility. The review also addresses the influence of the food matrix and types of processing over those parameters, indicating that these strategies can have positive or negative impacts on bioaccessibility and bioavailability. Therefore, more studies are needed to delve on how such strategies, as fermentation, for example, effectively assist in the formulation of functional foods. Thus, in the second chapter we detailed the evaluation of three types of fermentation (spontaneous, lactic, and alcoholic) on the bioaccessibility of anthocyanins from açai. Furthermore, we evaluated the cytotoxic effect of fermented açai extracts before and after simulated gastrointestinal digestion (SD) in three cell lines. Dried açai extracts produced from spontaneous fermentation (SF) for 24 h presented greater bioaccessibility of phenolics (52.68%) and cyanidin-3 glycoside (27.01%) compared to unfermented açai. Similarly, lactic acid fermentation (LF) for 72 hours improved the bioavailability of phenolics (64.49%) and cyanidin-3-rutinoside (20.00%). The fermented extracts did not presented cytotoxicity in the cell lines A549 (lung adenocarcinoma epithelial cells), HCT8 (human colon carcinoma) and IMR90 (normal human lung fibroblast), while extracts derived from 24-h alcoholic fermentation presented antioxidant and antimutagenic effects in vitro, reducing around 40% of chromosomal aberrations. This thesis highlights the relevance of processes such as microencapsulation and fermentation to increase the stability and bioaccessibility of anthocyanins, providing relevant information for the development of more effective functional foods. Keywords: Açai. Phenolic compounds. Bioaccessibility. Fermentation.Item Ultra high temperature milk: microbiological quality, age gelation and a proposal of an alternative method for microbial detection(Universidade Federal de Viçosa, 2024-02-27) Moreira, Isabella Maria Fernandes Botelho; Carvalho, Antônio Fernandes de; http://lattes.cnpq.br/5311708809706410The UHT (Ultra High Temperature) milk is a food that has stood out in the market due to its ease of transport, storage conditions and long shelf life. Due to this, it is becoming increasingly important to study this product in order to guarantee the quality and food safety of the consumer. The objective of this study was to evaluate three different lines within the “UHT milk universe”: the microbiological quality of the product, the action of stabilizing salts on the gelation process caused by bacterial proteases and an alternative and faster methodology for microbial detection. Microbiological quality was determined through the evaluation of 184 samples of Brazilian UHT milk for the presence of vegetative cells of aerobic mesophilic bacteria and spores. The 335 isolates obtained were purified, phenotypically characterized and subjected to molecular analyzes in order to determine the biodiversity between them. By constructing a phylogenetic tree, it was possible to identify bacteria belonging to the genus Bacillus sp. that in addition to being capable of forming spores, some strains in the group also secrete proteolytic and lipolytic enzymes that compromise the quality of the product throughout its shelf life. Based on this, the second project aimed to evaluate the action of phosphate and citrate salts on the gelation process in UHT milk samples intentionally inoculated with strains of Pseudomonas fluorescens 07A, a strain that produces the AprX protease, for a period of 18 h at 20 °C. In this project, five stabilizing salts (polyphosphate (T1), pyrophosphate (T2), citrate (T3), tripolyphosphate (T4) and monophosphate (T5)) were evaluated for 30 days in three repetitions in samples of UHT milk produced through reconstitution of skimmed milk powder. Through physical-chemical analyzes (pH, thermal stability in the oil bath, azocasein assay, SDS-page, protein content) and visual evaluation of the gel formed at the bottom of the sample bottles, it was possible to determine that the treatment added with tripolyphosphate (T4) was that showed greater efficiency in reducing the speed gelation of samples. Finally, the last project came from the demand for less laborious and faster methods for detecting microbial contamination in food. The BD BACTEC™ FX is currently used for the rapid detection of microbial growth in blood samples. The project was divided into two stages in which, in the first, samples of UHT milk intentionally inoculated with strains of Bacillus spizizenii ATCC19659 were evaluated, and in the second, industrial samples of UHT milk were evaluated. Through the results obtained, it was verified that the equipment was very promising due to its ease of use, shorter contamination detection time and greater sensitivity when compared to conventional methodologies. The results obtained in all three projects were very satisfactory, but they are just the beginning of a range of possibilities for advances and discoveries that permeate the main object of the study, UHT milk. Keywords: UHT milk; Quality; Age Gelation; Stabilizing Salts; Alternative Analysis Methods.